Städter Proofing basket

If you want to become a baker yourself, then you need not only the perfect recipe, but also the right baking utensils. One of these utensils is this fermenting basket. The easy to handle and durable baskets are made of a breathable and natural raw material, the Peddig tube. Peddigrohr is made from the trunk of rattan palms and is therefore biodegradable. The fermentation basket ensures a stable shape of the bread and decorates the surface of the bread with the structure of the basket, which leads to the definition of the later appearance of the bread. With such a beautifully shaped and defined bread, the eye eats under all circumstances. And that's how easy it is to use the fermentation basket: - Remove any dirt from the basket -Dust the inside with flour or baking starch -Paste the prepared dough into the basket, cover the mould with a damp cloth and let the dough ferment. - After fermentation, turn the dough onto a baking tray and bake the bread according to the given instructions. These are already all the steps you need to follow. If you wish, you can add seeds or seeds to the basket after dusting it with flour to give your bread another flavour. When maintaining the fermenting basket, it is important to ensure that the basket dries out completely after use. The residual heat of the oven, for example, is suitable for this, whereby the temperature must not be higher than 140°C. After the basket is completely dry, you can knock the excess flour out of the mould and put it away again. The basket is NOT SINCLE MACHINERY RESISTANT. Depending on the frequency of use, you should sterilise the mould every 4-8 weeks at 120-140°C for approx. 30-40 minutes in the oven. Important note NOT APPROPRIATE AS BACKFORM FOR THE BREAD... With the fermenting basket you can also make perfect bread as a present - because homemade bread tastes best.